Category: Reverse Searing

For decades (maybe even centuries) we seared meat over high heat and then moved it away from the fire to finish cooking the protein. That smoke flavor on top of the browning and caramelizing the proteins is divine, except that once we sear the meat, it won’t take on much smoke. Instead, smoke the meat first and then sear. Smoke until the protein reaches about 10-15 degrees shy of the desired final temp AND THEN sear to caramelize the proteins and brown the meat to get the best of both worlds. Also, it allows for even cooking with no grey band around the outer edges of steak by bringing the temp up slowly. Think of it as a poor man’s sous vide immersion cooker.